Preparation
Step 1
Place a griddle pan over medium-high heat or prepare the barbecue to medium-high heat. Brush the vegetables with 60ml of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.
Step 2
Working in batches, griddle the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the peppers, 7 minutes for the yellow squash, courgette, aubergine, and mushrooms, 4 minutes for the asparagus and spring onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot griddle.
Step 3
Meanwhile, whisk the remaining 2 tbsp of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
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Ingredients
3 red peppers (about 375g), seeded and halved
3 yellow squash (about 500g total), sliced lengthwise into 1 1/4 cm thick rectangles
3 courgettes (about 350g total), sliced lengthwise into 1 1/4 cm thick rectangles
3 Japanese aubergine (about 350g total), sliced lengthwise into 1 1/4 cm thick rectangles
12 chestnut mushrooms (about 250g)
1 bunch (about 500g) asparagus, trimmed
12 spring onions (about 100g), roots cut off
60 ml, plus 2 tbsp olive oil
Salt and freshly ground black pepper
3 tbsp. balsamic vinegar
2 garlic cloves, minced
1 tsp fresh Italian parsley leaves, chopped
1 tsp fresh basil leaves, chopped
1/2 tsp fresh rosemary leaves, finely chopped